Abstract: Using Xinyang green tea as raw material, Matcha was prepared by enzymolysis with cellulase, hemicellulase and pectinase. The effects of enzyme addition amount, enzymolysis time, pH value and temperature on DPPH free radical clearance and tea polyphenol content were investigated. The optimal process parameters were determined by orthogonal test as follows: cellulase 0.1 g/100 g tea soup, hemicellulase 0.05g/100 g tea soup, pectinase 0.05g/100 g tea soup, enzymatic hydrolysis time of 2 h, pH value of6, temperature of 30 ℃（the ratio of tea powder to water is 1∶15）. The Matcha product prepared by this process has less fragmentation, better solubility and dispersion, stronger antioxidant capacity, DPPH free radical scavenging rate up to 87.23%, and tea polyphenol content up to 2.98%.